Curried Fish with Bananas
This simple recipe for curried fish with bananas is quick to prepare and has the perfect blend of fragrant, sweet and buttery flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: American
- 4 mild white fish fillets (see notes), about 1-1/4 lbs
- 2 slightly underripe bananas, peeled and halved lengthwise
- 1/3 cup flour
- 1–1/2 teaspoons curry powder, divided
- Salt and freshly ground black pepper
- 5 tablespoons butter, divided
- 1/3 cup grapefruit juice (freshly squeezed if possible)
- 2 tablespoons chopped fresh cilantro (or chives)
- Cut the fish fillets in half crosswise and slice the bananas into pieces that closely match size of the fish (see photo).
- Thoroughly combine the flour, 1 teaspoon of the curry powder, 1 teaspoon of salt and a few grinds of black pepper and spread the mixture on a plate or sheet of wax paper.
- Lightly press the fish fillets into the flour mixture, shake off the excess and set aside in a single layer.
- Heat 2 tablespoons of the butter in a large frying pan over medium heat.
- Once the butter melts, add the remaining 1/2 teaspoon of curry powder, swirl the pan to coat and add the bananas, cut side down.
- Sauté the bananas until lightly caramelized, 1 to 1-1/2 minutes per side (don’t overcook). Season with a pinch of salt and transfer to a serving platter.
- Return the pan to the stove, increase the heat slightly and add 2 more tablespoons of butter. Once the butter has melted, swirl the pan to coat.
- As soon as the butter starts to sizzle, add the fish fillets and cook for 1-1/2 to 2 minutes on the first side.
- Carefully turn the fillets over and continue cooking until the fish flakes easily, 1 to 1-1/2 minutes longer. Arrange the fish fillets on top of the plated bananas.
- Working quickly, add the remaining tablespoon of butter to the pan. Once the butter melts, add the grapefruit juice and heat until bubbly, about 1 minute.
- Spoon the pan sauce over the fish, garnish with chopped cilantro and serve immediately.
We recommend using tilapia, barramundi (pictured), catfish or snapper for this dish.